Crispy Tofu and Broccoli Stir-Fry
Recipe by gingham
Golden, crunchy tofu and crisp vegetables in a sweet and salty sauce. The one that wins over tofu doubters.
Ingredients
Stir-fry
- 14 oz extra-firm tofu
- 2 tbsp cornstarch
- 1/2 tsp kosher salt
- 3 tbsp neutral oil, divided
- 1 lb broccoli, cut into florets
- 1 red bell pepper, sliced
- 3 cloves garlic, minced
- 1 tbsp grated fresh ginger
- Cooked rice, to serve
Sauce
- 3 tbsp soy sauce
- 2 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tsp cornstarch
- 1/4 cup water
Method
Drain the tofu and press it between clean towels under something heavy for 10 minutes. Cut it into 3/4 inch cubes and toss with the cornstarch and salt.
Whisk the sauce ingredients together.
Heat 2 tbsp of the oil in a large nonstick skillet over medium-high heat. Add the tofu in one layer and cook, turning every couple of minutes, until golden and crisp on most sides, 8 to 10 minutes. Move it to a plate.
Add the rest of the oil, the broccoli, the bell pepper, and 2 tbsp of water and stir-fry until crisp-tender, 4 to 5 minutes. Add the garlic and ginger and stir for 30 seconds.
Stir the sauce again, pour it in, and let it bubble for about 1 minute, until glossy. Toss the tofu back in and serve over rice.